Juice the jalapeno and celery together (should average out to be just over one cup, approximately 250mL).
Add gelatin sheets to the juice and let set in refrigerator until firm.

Plating
Lay the slices of tuna across the center of each plate.
Spoon the j?cama and Asian pear mixture on top of the tuna.
Add the jalapeno-celery jelly sparingly.
Top with fresh mache and garnish with the pickled radishes.
Salt & pepper to taste.
Serves 4 portions